I always assumed carotene comes from carrots - am I wrong here? Kenji Fuse
On Fri, 10 Mar 2006, Keith Addison wrote: > Hi Bob > > >In the case of farmed salmon, I believe the dye is added to the diet, > >not the processed flesh, (not that it makes a lot of difference) > > > >http://seattlepi.nwsource.com/opinion/123199_dye23.html > > > >similarly, the yolks of commercial eggs are yellow only because large > >amounts of carotenes are added to the diet. Otherwise the chickens > >which never leave the house would produce eggs which were essentially > >colorless. > > Ulp! Yuk. > > Do you happen to know where the added carotene comes from? > > Also, do you or does anybody know if battery chickens are fed some or > other additive to make the eggshells brown rather than white? That > was being done in the UK in the 70s following market research that > found a public preference for brown eggs, according to a news report > I saw at the time, but I never heard anything further about it. > > Not surprisingly: > > >Donna Fezler of Grand Cypress Ranch did a funded, controlled study > >of the nutritional value of grocery-store vs free-range eggs. She > >had three groups of chicks, fed on free-choice non-medicated > >commercial feed, with one group fed a supplement of cooked > >free-range eggs twice a day, a second fed the same amount of > >grocery-store eggs, and the third a control getting only the > >free-choice feed. > > > >"The grocery store egg fed group ate more than any group by 28 days > >and weighed the least ... the grocery eggs were actually negative > >nutrition. The birds in that group had poor feed efficiency, > >consuming the most feed and having the least weight gain. The > >free-range egg fed birds were 22.4% heavier than the grocery egg fed > >birds... There were residual effects of the grocery egg on the > >chicks' development... There is an issue here: grocery store eggs > >did not even provide the same nutrition as nothing at all with these > >chicks." > > :-( > > Best > > Keith > > > >[EMAIL PROTECTED] wrote: > > > Unfortunately, this is allowed in the USA. For example, dye is used for > > > farmed salmon to give the grey meat a pink color > > > > > > > > > > > > Rachel > > > > > > > > > > > > -----Original Message----- > > > *From:* [EMAIL PROTECTED] > > > [mailto:[EMAIL PROTECTED] *On Behalf Of *Joe Street > > > *Sent:* Thursday, March 09, 2006 6:04 AM > > > *To:* Biofuel@sustainablelists.org > > > *Subject:* Re: [Biofuel] Carbon Monoxide in Red Meat - incompetence in > > > the FDA > > > > > > > > > > > > Also red dye is used on meat. I think this is not allowed in USA but in > > > Canada I'm pretty sure it is legal. > > > > > > Joe > > > > > > lres1 wrote: > > > > > > For years the tube lights above the meat storage areas have been > > > emitting slightly red rays to make the meat look red. If you take meat > > > from the meat stall and put it under the lights in the cooler for green > > > veggies you will see the change in color of the meat. The change is also > > > due to a green given off by the tube lights to make the vegetables look > > > fresh. Tube lights (Mercury vapor) with phosphorous lining has been used > > > for years with added chemicals in the tubes to enhance the > > > stalls/coolers where the different foods are on display. > > > > > > > > > > > > Ever wandered why the meat looks red in the chiller and off red at the > > > checkout? > > > > > > > > > > > > Doug. > > > > > > ----- Original Message ----- > > > > > > *From:* Kirk McLoren <mailto:[EMAIL PROTECTED]> > > > > > > *To:* Biofuel@sustainablelists.org > > > <mailto:Biofuel@sustainablelists.org> > > > > > > *Sent:* Thursday, March 09, 2006 8:04 AM > > > > > > *Subject:* Re: [Biofuel] Carbon Monoxide in Red Meat - incompetence > > > in the FDA > > > > > > > > > > > > *********************** > > > No virus was detected in the attachment no filename > > > No virus was detected in the attachment no filename > > > No virus was detected in the attachment no filename > > > > > > Your mail has been scanned by InterScan. > > > ***********-*********** > > > > > > the people in positions of authority have demonstrated incompetence > > > to deal with economic influence. > > > > > > > > > > > > A useful resource for toxicology is > > > > > > http://www.fpnotebook.com/index.htm > > > > > > > > > > > > lead > > > > > > http://www.fpnotebook.com/ER118.htm > > > > > > > > > > > > CO carbon monoxide > > > > > > http://www.fpnotebook.com/ER116.htm > > > > > > > > > > > > pulmonary intoxicants > > > > > > http://www.fpnotebook.com/ER131.htm > > > > > > > > > > > > unknown ingestion > > > > > > http://www.fpnotebook.com/ER105.htm > > > > > > > > > > > > Kirk > > > > > > > > > > > > > > > */Michael Redler <[EMAIL PROTECTED]> > ><mailto:[EMAIL PROTECTED]>/* wrote: > > > > > > /*/Apparently, the FDA didn't want to feel left out and joined > > > the party./*/ > > > > > > > > > > > > **EPA**: C.H.E.E.R.S. program paying poor families to submit > > > children to pesticide testing > > > > > > > > > > > > **FEMA**: All I have to say is - Katrina > > > > > > > > > > > > **FDA**: see below. > > > > > > > > > > > > //Mike// > > > > > > //____________________________________// > > > > > > > > > > > > //FDA Asked to Prohibit use of Carbon Monoxide in Red Meat// > > > > > > //February 21, 2006/// > > > / > > > A Michigan company has filed a petition asking the Food and Drug > > > Administration (FDA) to stop the use of carbon monoxide in > > > supermarket meat. > > > > > > > > > > > > The use of carbon monoxide deceives consumers and creates an > > > unnecessary risk of food poisoning by enabling meat and ground > > > beef to remain fresh-looking beyond the point at which typical > > > color changes would indicate ageing or bacterial spoilage, > > > according to Kalsec, Inc. of Kalamazoo, Michigan, a > > > privately-held supplier of natural spice, herb, hop, and > > > vegetable extracts for use in food, beverage, and pharmaceutical > > > applications > > > > > > > > > > > > Kalsec's petition urged the FDA to withdraw its July 2004 > > > decision and related decisions to allow the presence of carbon > > > monoxide in meat packaging. > > > > > > "The FDA should not have accepted carbon monoxide in meat > > > without doing its own independent evaluation of the safety > > > implications," said Elizabeth Campbell, former head of FDA's > > > Office of Food Labeling and now a consultant with AAC Consulting > > > Group. > > > > > > The FDA accepted the practice under its "Generally Recognized As > > > Safe" procedure, meaning that the FDA conducted no independent > > > safety investigations on its own, but instead relied on industry > > > claims, research and documentation. > > > > > > Carbon monoxide makes meat appear fresher than it actually is by > > > reacting with the meat pigment myoglobin to create > > > carboxymyoglobin, a bright red pigment that masks the natural > > > aging and spoilage of meats. > > > > > > Carbon monoxide-treated meats are currently being sold to > > > consumers without any notice that the meat has been treated with > > > carbon monoxide. > > > > > > "Carbon monoxide simulates the appearance of freshness, so > > > consumers may actually believe meat is fresh and safe when it > > > may be neither," said Dr. Don Berdahl, Vice President and > > > Technical Director of Kalsec. "We hope the FDA acts quickly to > > > end this deceptive, potentially dangerous practice." > > > > > > The appearance of meat, and specifically its color, is the > > > primary factor in consumers' decisions to buy a product, Berdahl > > > said. The use of carbon monoxide in meat makes it impossible for > > > consumers to know with certainty about the meat's freshness > > > merely by looking at it. > > > > > > Treating meat with carbon monoxide could hide the growth of > > > pathogens, such as Clostridium Botulinum, Salmonella and E. coli > > > O157:H7. > > > > > > If meat is bought spoiled, refrigerated improperly or used after > > > these pathogens begin to grow, even proper cooking might not be > > > sufficient to render the food safe to eat, because certain > > > bacteria produce toxins that survive the cooking process, he said. > > > > > > The petition claims the FDA illegally accepted the use of carbon > > > monoxide. It is precisely because of the potential for carbon > > > monoxide to mask the appearance of aging or spoilage and promote > > > consumer deception that FDA regulations under the Food, Drug and > > > Cosmetic Act (FDCA) expressly prohibit the use of carbon > > > monoxide in "fresh meat products." > > > > > > Moreover, the petition claims the FDA did not have legal > > > authority to permit the use of carbon monoxide in fresh meat > > > packaging because it is an unapproved and prohibited color > > > additive, and the agency bypassed the required procedure for > > > carbon monoxide to obtain a color additive designation, a > > > necessary precondition for making it legal to use carbon > > > monoxide in fresh meat packaging, according to the petitioners. > > > > > > Regulations of the U.S. Department of Agriculture's Food Safety > > > and Inspection Service (FSIS) prohibit the introduction of > > > ingredients in fresh meat that function to conceal damage or > > > inferiority, or give the appearance the product is of better or > > > greater value. > > > > > > "The use of carbon monoxide in meat should not have been allowed > > > without independent study of the serious consumer safety and > > > deception implications," said Dr. Berdahl. > > > > > > "At the very least, the public has a right to know about the use > > > of carbon monoxide in their food. If the FDA won't prohibit it, > > > the government should require a label that informs consumers > > > about the presence of carbon monoxide and the health dangers it > > > presents." > > > > > > The use of carbon monoxide has been banned in other countries. > > > In 2003, the European Union prohibited the use of carbon > > > monoxide in meat and tuna. > > > > > > The European Commission's Scientific Committee on Food said, > > > "the stable cherry-color can last beyond the microbial shelf > > > life of the meat and thus mask spoilage."(1) Several countries > > > including Japan, Canada and Singapore also ban the use of carbon > > > monoxide in tuna. > > > > > > > > > > > > http://www.consumeraffairs.com/news04/2006/02/fda_meat.html > > > > _______________________________________________ > Biofuel mailing list > Biofuel@sustainablelists.org > http://sustainablelists.org/mailman/listinfo/biofuel_sustainablelists.org > > Biofuel at Journey to Forever: > http://journeytoforever.org/biofuel.html > > Search the combined Biofuel and Biofuels-biz list archives (50,000 messages): > http://www.mail-archive.com/biofuel@sustainablelists.org/ > > _______________________________________________ Biofuel mailing list Biofuel@sustainablelists.org http://sustainablelists.org/mailman/listinfo/biofuel_sustainablelists.org Biofuel at Journey to Forever: http://journeytoforever.org/biofuel.html Search the combined Biofuel and Biofuels-biz list archives (50,000 messages): http://www.mail-archive.com/biofuel@sustainablelists.org/
